A History of the Healing Chili

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There are an extensive list of ailments, all with links. So I did

not put them on this email as I think it best if you went to the website. I did

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Shan

A History of the Healing Chili  

http://herballegacy.com/history.htm

JoAnn Guest 

  Mar 11, 2006   

The Capsicums are ancient natives of the New World, the oldest known

specimens coming from Mexico. From seeds found on the floors of caves that were

ancient human dwellings and from ancient fossil feces, scientists have found the

people were eating peppers as early as

7000 BC..

MOST CERTAIN STIMULANT—AND NEARLY A CURE-ALL One of the most important uses

of (Cayenne is as a circulatory stimulant, an herb that feeds the necessary

elements into the cell structure of the arteries, veins, and capillaries so that

they, regain youthful elasticity and so that the blood pressure reduces itself

to normal.

When the venous structure becomes loaded with sticky mucus, the blood cannot

circulate freely, so higher pressure is needed to force the blood through.

Cayenne equalizes the blood pressure, influencing the heart immediately,

and then extending its effects to the venous structure (SNH:407). It also

works to cut the mucus in the venous system, and indeed in all the systems

throughout the body.

Cayenne is a certain remedy for heart attack; as a stimulant, it can start

the heart into action again, and as it facilitates blood flow throughout the

body, it will keep the heart going.

Used as a heart attack preventative, along with the mucusless diet and a

healthful life-style, Cayenne can do wonders in toning and rebuilding the

heart and keeping it in top condition.

As we will discuss later, Cayenne is one of the richest and most stable

sources of Vitamin E, which is known to be a heart builder.

The most common medical use of Cayenne is as a gastric stimulant and

digestive aid. It rebuilds the stomach tissue and stimulates peristalsis, thus

assisting in assimilation and elimination.

In the West Indies, a preparation called Mandram is used for weak digestion

and loss of appetite; this is made of thinly sliced, unskinned

cucumbers, shallots, chives or onions, lemon or lime juice, Madeira, and

a few pods of Cayenne well mashed up in the liquids. It can be used as a

chutney or garnish (Gri: 176)

Cayenne is used as a diaphoretic-sweat inducing-herb, especially useful when

combined with other powerful diaphoretics such as yarrow, blue vervain,

bayberry, etc. It should be given when a chili is coming on, to offset a cold,

or to

help break a fever, as it sustains the portal circulation (Klo:220) and

assists in the removal of mucus, as well as inducing perspiration.

If one believes in the use of emesis to cleanse the stomach, such as the

Thomsonians did, large doses of Cayenne will certainly do the job without

causing any harm to the patient. If combined with an emetic, such as Lobelia,

Cayenne will help the emesis continue over a longer period and prevent bruising

or other discomfort. If a person swallows a noxious substance or polluted food

or drink, this Lobelia-Cayenne combination will work surely to bring it up. Be

sure not to induce vomiting, however, if a corrosive substance has been

ingested.

As related above, Cayenne works powerfully to arrest bleeding. You can place

Cayenne powder or tincture directly upon an open wound, even one that is

gushing blood, and by the count of ten, the bleeding will cease.

If there is internal hemorrhaging, in the lungs, stomach, uterus or nose,

have the person take a teaspoonful of Cayenne in a glass of quite warm water;

the

blood pressure will be equalized, taking the pressure off from the affected

part, clotting will begin, and the hemorrhage will stop. For hemorrhage of the

lungs, a vapor bath with warm Cayenne can do the same thing. In an external

wound, even if the cut is so deep it goes to the bone you may fill it with

Cayenne pepper and the bleeding will stop and the wound will heal beautifully.

A woman fell while descending stairs to the basement and struck her head

on the overhang above the staircase. She fell on her elbow and hip as well,

but she had hit her eye so: badly that it was oozing blood down her face. She

found her way upstairs, and " dumped a pile of Cayenne into her hand andpressed

it against her wounded eye " (Herbalist:March, 1978:30). She also took Cayenne

internally and applied an ice pack. By this time the bleeding had stopped, and

she applied Dr. 's Comfrey Poultice, made with wheat-germ oil and

honey, to her eye wound and other facial wounds. When she went to the doctor,

he cleaned out the wound and told her that she would bruise very badly and

that, if she wished, he would re-cut the wound and stitch it, as she had passed

the eight-hour limit for stitches.

She kept taking the Cayenne and rubbing wheat-germ oil and other oils and

herbs on the wound. She also applied wet hot packs for the itching associated

with healing. After a few days, the marks of the accident were nearly cleared

up,

although the doctor had predicted many days of discolor and discomfort. This

lady - who has teenage grandchildren—credits her quick healing to Cayenne

(Ibid.)

Cayenne is used externally as a liniment as well, effective for wounds,

bruises, scalds, bums, and sunburns, applied freely. You can rinse the mouth

with

the liniment for pyorrhea (Mal:84). It brings out toxic poisons and can be used

to relieve lung congestion as well as external problems. It will bring relief

for the sufferer of rheumatism.

A simple liniment is made by simmering 1 tablespoonful of Cayenne in 1 pint

of Apple cider vinegar; bottle, unstained, while still hot. You can also

combine the Cayenne with other herbs, such as Golden Seal, Lobelia, etc., to

obtain

their beneficial effects in the liniment. A plaster of Cayenne, made with bran

or hops and combined with Lobelia, is valuable in pneumonia, pleurisy, and

other congestion's.

Many famous commercial ointments sold by Rawleighs, Watkins, and others,are

high in Cayenne.

Cayenne is extremely valuable as an emmenagogue. It will act as a carrier for

uterine herbs such as Blessed thistle, taking them directly to the uterus.

When expectant mothers go into labor, midwives commonly give them a drink made

of Cayenne, apple cider vinegar, honey, and warm water. This stimulates good

contractions, gives energy—and as an added benefit, circumvents any possible

hemorrhage and acts as an anti- shock remedy, as labor often brings about shock.

In fact, this combination is a most efficient anti-shock remedy and should be

supplied in any case of shock. Cayenne in hot water alone will also work.

Cayenne will increase a persons feeling of vitality and activity—as it is a

stimulant—without any bad aftereffects, such as do other stimulants. Combined

with Lobelia, it is wonderful in cases of depression or low spirits. Capsicum

is an excellent antiseptic. For infectious sore throat, combine

it with slippery elm and lobelia. It will kill germs when applied to wounds,

and can he taken to ward off diseases one has been exposed to (Herbalist

1:1:33).

Since it works so effectively to eliminate mucus from the body, it is an

excellent expectorant. Mixed with ginger, it does a wonderful job of cleaning

out

the bronchial tubes and sinus cavities and relieving immediately all problems

of colds and congestion (Mal:85).

Cayenne is used as an accentuator with other herbs; it increases the value

and healing properties of the herbs and carries them to the afflicted part of

the body. Indeed, Cayenne affects every portion of the body through its

marvelous action in the venous structure. It relieves cramping or pain

throughout the

system. It reduces inflammation and reduces hemorrhoids, even when they are

serious and painful.

It can help cleanse the system of alcoholism and even reduce the discomfort

of a hangover, or worse, the miseries of delirium tremens. It has been said to

be a sure assist in cases of diphtheria, used internally and externally as a

fomentation of the tincture.

It will relieve a relaxed throat, toning it up immediately. If you soak the

oil in cotton, you can apply It to an aching tooth, and the relief will last a

long time. Sprinkle a little of the powder into your socks at night if you

suffer from cold feet; your toes will be warm all night.

Rub it on if you have a sprain or a backache. Drink the tea if you have

problems with flatulence. The American Indians used to say you could get rid of

a

wart if you bound on a fresh pepper pod every day.

Cayenne is rich in Vitamins C, A, B and G. It is an excellent source of

Vitamin E. In Szent-Gyorgi's Nobel Prize winning research on Vitamin C in 1937,

he

had been using a substance, obtained from adrenal glands, that he suspected to

be Vitamin C.

When he could no longer obtain this substance, on a hunch he tried to use

Paprika peppers for his work, and found them a rich source of this substance,

later to be called Vitamin C.

Capsicum also contains Calcium, Phosphorus, and Iron.

The School of Natural Healing.

Continue the Tour by Clicking here

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Medicine and Current Findings, or jump in anywhere you would like by clicking

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·   Composition

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____________________________________________________________

Cayenne as Medicine and Current Findings

FROM THE MEDICAL WORLD

http://herballegacy.com/medical___findings.htm

Most medical doctors eliminate hot foods such as capsicum from the diets

of ulcer patients and others with delicate digestion; as we have shown, this

is directly opposite to that which is recommended by herbalists.

Their actions are influenced from medical research showing hemorrhaging

occurring after introducing (mechanically) capsicum into the stomachs of

persons prone to hemorrhages. Their observations are fact but tend to be

inconclusive. Perhaps any substance introduced mechanically into the system

could have caused hemorrhaging. From personal experience, I was very

uncomfortable taking capsicum for my bleeding ulcers, but after one

day of taking capsicum, in water, I never again experienced passing dark

blood through my stools. Perhaps the immediate bleeding observed, by the

researchers, would have been corrected through continued herb care.

FOOD AS MEDICINE

The most prominent non-medical use of Capsicum, of course, is culinary, a

perfect example of the old maxim, " Let your food be your medicine and your

medicine your food. " In kitchens all over the world, Capsicums are used to

prepare

hot dishes, and are even featured as a vegetable themselves. The peppers are

ground and mixed with other spices to make Chili Powder, a common seasoning

almost everywhere.

If you are fortunate enough to grow or purchase your own chili peppers, you

can preserve them yourself. You can pickle them as you would cucumbers, adding

carrots, celery, onions or other vegetables as the Mexicans do. If you wish to

can or freeze green chilies, you will need to roast and peel them. Roast them

over an open flame or in a hot oven until the skins blister. Quickly put them

into a plastic bag or damp cloth until the steam loosens the skins. You may

then, with hands gloved in rubber gloves or well-oiled—to avoid blistering or

buming—peel the peppers. Remove the seeds if desired, chop if desired, and

freeze in plastic bags, well-sealed. If you wish to can them, follow directions

included with your canning jars as to pressure needed in a pressure canner.

You may use green hot peppers to make your own taco or hot sauce. To two

or three quarts of tomatoes, add salt and garlic pepper to taste, and two to

three cups of chopped, peeled chills. Can as usual for tomatoes.

The Mexicans make a raw chili salsa, with chopped tomato, onion, garlic,

and fresh chili pepper. This salsa is an excellent and garnish to any meal.

By far the easiest culinary use of Cayenne is just to sprinkle it upon your

food, as you would use black pepper. Use a little at first, increasing as you

become accustomed to the pungency. For everyday maintenance o(good health, this

is an excellent way to use Cayenne. Even children can learn to enjoy foods

thus seasoned.

As for other uses, the leaves are used extensively in the Philippines as

a green dye. The powder can be sprinkled in primitive living sites to drive

off bugs and vermin, as they detest Cayenne, and it can also be burned to

fumigate against vermin. A room thus fumigated can be opened and used fight

after

the treatment, as the fumes are not poisonous to humans (Levy:43).

CURRENT FINDINGS

Recent research has focused on the extraction and isolation of the

constituents of Capsicum. Lee et al. devised a mass fragmentographic method for

the

quantitative microanalysis of Capsaicin, the major medicinal constituent of

Capsicum (Journal of Chromatography, 21 July 1976). Salzer, noting that most

industrially prepared quick foods are relying on seasoning extracts rather than

the

more easily deteriorated spices themselves, discovered that the main flavoring

constituent of Capsicum is capsaicin (Critical Reviews in Science and

Nutrition, 1977).

Of most interest medicinally, Frischkorn and Frischkorn researched the

debilitating tropical disease, schistosomiasis, or snail fever, which is

contracted through the skin by contact with snail larvae in fresh water.

They estimate that up to half of the people in the third world are afflicted

with this disease. Aside from chemotherapeutic treatment and water treatment,

they discovered that the oil of Capsicum annuum, which is high in capsaicin,

kills the larvae, and that frequent ingestion of Capsicum can help treat the

disease (Naturwissenschaften, September, 1978)

Of particular interest to herbalists who are interested in the reasons why

Capsicum is so valuable in heart disease, Kanner et. al. analyzed Capsicum

annuum for tocopherol content. They found that of all the edible plants,

Capsicum

annuum contained the most natural Vitamin E, which is in a peculiarly stable

form. In fresh, ripe pepper fruits, they found 3-10 mg./100 grams, which shows

that the vegetable could become a significant source of Vitamin E in the diet.

Vitamin E is often used to treat heart conditions. Because there is also a

goodly amount of ascorbic acid (Vitamin C) in the peppers, the two vitamins are

well balanced naturally, which the authors considered a fact of great

importance in nutritional and technological considerations (Journal of

Agricultural and

Food Chemistry, November-December, 1979, pp. 1316-.

DESCRIPTION

Capsicum belongs to the botanic family Solanaceae, commonly known as the

Nightshade family and including potatoes, tomatoes, green peppers, eggplants,

the deadly nightshade, henbane, Jimson weed, petunias, and tobacco

(Heiser:l). They are not true peppers, but were misnamed by early Spanish

explorers who

confused their hot taste with the pepper to which they were accustomed.

Capsicum annuum is a shrubby perennial plant two to six feet high. Branches

are angular, usually enlarged and slightly purple at the nodes; petioles

medium; penducles slender, often in pairs, and longer than the fruit; calyx

cup-shaped, clasping base of fruit which is red, ovate, and long; seeds small

and

flat, from ten to twenty nine. The cuticle of the pericarp is uniformly striated

and in this particular is distinct from other species. The taste is pungent and

the smell characteristic, though not disagreeable (Gri: 175-76).

The peppers, when dried, vary in lengths from 3/8 inch to 2 1/4 inches and in

width from 3/16 to 1/2 inch. The shape is blunt and roundish at the base,

tapering to a point; oblong-acuminate. The pods are shiny, flattish and somewhat

wrinkled. The seeds are small, flat, reniform, and yellow.

The African varieties are smaller and more pungent than the American

varieties, which are larger and more heart-shaped.

The School of Natural Healing.

______________________________________________________________

CULTIVATION AND COLLECTION

http://herballegacy.com/cultivation___usage.htm

Cayenne and the other Capsicums can be cultivated just like Green Peppers.

Seeds can be purchased at garden stores or through seed catalogs. You can start

them under glass or in the house in mid-February if you plan to set them in

late May. Feed the developing seedlings manure tea and turn them so each side

gets equal sun. When you are ready to set the plants, protect them from cutworms

with a tin-can or brown-paper collar and set them three feet apart, as they

grow bigger than bell peppers. Harden the plants gradually-partially shading

them—for about a week, and mulch them to preserve moisture. Do not

over-fertilize them, or you'll get much leaf and little fruit.

When picking chilies, use rubber gloves to protect your hands. When they are

ripe, their hotness is at a peak, and further reddening will not make them

hotter, but just a little sweeter. You can preserve them as described above, or

string them up for drying, as is commonly done in Mexico.

PREPARATION AND USAGE

The mature pepper pods are dried carefully and are either stored whole or

ground for storage. You can purchase ground Cayenne pepper and store it with

eider leaves or bay leaves in it to prevent insect infestation; sometimes, if

you

open a can of grocery-store Cayenne, it will be infested with large worms. Dr.

said it was because worms know good food when they see it!

Properly stored Cayenne will keep well for about a year. To keep it longer, you

can

make a tincture, and it will last as long as you could wish. Dr.

stored some for twenty years, and when he unpacked it, it was as good as new!

The quickest and most efficient preparation of Cayenne is the tea, mixing a

teaspoonful to a tablespoonful in warm water and drinking it. Many people, not

wishing to suffer the pungency of the herb, take it in capsules, and this is

all right, but the herb works much more quickly if taken in tea. It is usually

not made into a decoction, as the medicinal factors are lost. Another method

commonly employed to cut the hot taste is to eat a spoonful of peanut butter

before taking the herb, but Dr. said he thought that was just for

kids!

The tincture can be applied externally or taken internally. To make it, m

acerate two ounces of Cayenne in one quart of 90 proof alcohol for fourteen

days.

For an excellent bath to be used in cases of aches and pains, influenza,

apoplexy, etc., mix teaspoonful each of Cayenne and Ginger and add to a very hot

bath. This will cleanse the pores and remove toxins.

Copyright 2004 The School of Natural Healing.

_____________________________________________________

Dr. Formulas

http://herballegacy.com/formulas.htm

This section describes the different Formulas created by Dr. .

It covers Usage, Dosage, Ingredients, and Testimonials.

Choose a Formula to learn more about.

Adrenal Formula

Anti-Spasmodic Formula

Appetite Formula

AT-GS

Bee Power Energy

Black Ointment

Black Walnut Tincture

Bladder Formula

Blood Circulation Formula

Blood Stream Formula

Cayenne

Cayenne Heat Ointment

CC

Chest Comfort

Cold Season Immune

Complete Tissue & Bone

Complete Tissue & Bone Ointment

CSR

Ear & Nerve Formula

False Unicorn & Lobelia

Female Reproductive

Hawthorn Berry Heart Syrup

Heavy Mineral Bugleweed Combination

Herbal Calcium Formula

Herbal Eyebright

Herbal Tooth & Gum Powder

Hormonal Changease

Immucalm

Itch Ointment

Joint

Jurassic Green

Kid-E-Mune

Kid-E-Soothe

Kidney Formula

Liver Formulaâ„¢

Liver and Gallbladder

Lower Bowel

Lung & Bronchial

Lymphatic Formula

Lymphatic Formula

Male Urinary Tract

Master GL

Mem

MindTrac

MindTrac

Mullein & Lobelia

Nose Ointment

Oil of Garlic

Pancreas Formula

Pre-Natal Tea

Rash Ointment

Relax-Eze

Respiratory Syrup

Sen Sei Balm

Sinus & Lung

Sinus Plus

Smoke Out

Stomach Comfort

Super Garlic Immune

Throat & Lung Syrup

Thyroid Maintenance

Traveler's Companion Intestinal Syrup

ULC

V.B.

Vitalerbs

Wild Lettuce and Valerian

X-Ceptic

Yellow Dock Combination

____________________________________________

Dr. Ailments

http://herballegacy.com/ailments.htm

This portion of the site lists many different health Conditions, Definitions,

Symptoms, Causes, and Herbal Aids.

(extensive list of ailments,each with a link so I did not put them here.)

==========================================================

Salsa Goes Upscale

http://www.chilepepper.com/articles/view.php?articleID=124

ni

Until recently, too many otherwise sophisticated people have regarded salsa

as a dip, a sauce to stick tortilla chips into, or a nice alternative to

ketchup. It's too often been associated with the combo platter and the roadside

taco

stand.

Yet in Mexico—and increasingly in the U.S.—salsa is gaining respectability

as a significant part of a serious dish– a " condiment, " if you want to get

fancy. Mexican cooking authority Kennedy writes in her seminal book, The

Cuisines of Mexico, " A dish of sauce or relish is as indispensable to the

Mexican

table as our salt, pepper, and mustard, " and she makes a strong distinction

between uncooked and cooked salsas. Indeed, the Spanish word " salsa " actually

refers to any sauce–not just a side item on a plate–and this is where things

get interesting: Salsa is starting to get the respect it deserves in the

kitchens of upscale chefs for whom Mexican, Southwestern, or Caribbean cooking

is

not the main focus.

This new approach to salsas by young chefs at fine-dining, " white tablecloth "

restaurants is, in fact, an admission that well- seasoned, often spicy dishes

of a kind rarely ever found in the past at such restaurants have become quite

the rage. It's difficult not to go to an upscale restaurant–except for an

ultra-conservative French dining salon–where heat and spice have not become

elements on menus now far broader in scope than in the past.

Look, for instance, at celebrated chef Bradley Ogden's new menu at Arterra in

Del Mar, California, which features dishes like seared Hudson Valley foie

gras with strawberry-rhubarb and sourdough French toast, and pan-seared Peking

duck with organic cauliflower and Port-soaked cherries. But listed right next to

these everyday favorites are entrées full of spice–like his Ahi and

Argentinean pink prawns with a citrus chili ponzu sauce, avocado, and

cilantro–as well

as a beer-battered Anaheim pepper and lobster with a spicy salsa.

At L.A.'s hottest new dining room, Cinch, chef Behre does an entire

sushi menu, along with sumptuous American and Mediterranean dishes, but he is

also just as enamored with salsa-rich items like tomato and tapenade salad;

Thai-style, lemongrass-scented, fried-and-grilled salmon fish cakes served with

a

white corn and pimento salsa; and grilled lamb chops topped with umeboshi, a

Japanese pickled plum relish.

You might expect such things to pop up on menus in California, where chefs

cook all over the map. But how about in the more stately city of Philadelphia,

where chef Francesco Martorella of the fabulous new restaurant, Bliss, lists

delicious shrimp and jumbo crab spring rolls with sweet chili dipping sauce,

along with his more classic Mediterranean and Asian dishes like sea scallops

with

unagi, cucumber, and a sweet miso glaze; Moroccan spiced lamb loin with

couscous and sweet garlic jus; and olive-crusted halibut with rock shrimp

risotto

and purple mustard sauce?

And in New Orleans, where Creole food is not nearly as highly seasoned as

out-of-towners think it is (that would be Cajun food), many young chefs in

upscale restaurants are adding more and more zest to their cooking. Vizard

of

the new Café Adelaide serves up a wonderful island-grilled chicken with a

mango-jalapeño salsa that has sweetness and bite in every forkful.

If there are still some people who think fish is too delicate for spiciness,

they obviously haven't tasted chef Mark Lippman's crispy calamari with a

smoked tomato aïoli, which he serves in the dynamic, very beautiful,

seafood-based

Ocean Drive restaurant in Norwalk, Connecticut.

The cooking staff under the new chef, Craig Koketsu, at NYC's Manhattan Ocean

Club, which opened in the mid-'80s, is also careful about how spices are used

with fish. " Traditionally, American fish cookery has used very basic sauces–

usually butter-or lemon-based– and that was what was on the original menus at

the Manhattan Ocean Club, " he says. " Up until 10 years ago, food was not nearly

as global as it is now. Now we know that spices push flavors forward, which

is really pleasing to the palate, so whenever you combine them, it has to be in

moderation, not to heat up your mouth, but just to get the message across. "

Illustrative of his sentiments is the grilled, wild Alaskan king salmon with

a tangerine-ginger lacquer, chili-garlic salsa, and a sesame brik tuile, a

dish with as much cosmopolitan flavor as you'll ever find–drawing from the

Pacific Northwest, Asia, the Americas, and North Africa for its flurry of

flavors.

By the same token, you'll find classic dishes like Dover sole à la meunière

and

red snapper cooked Spanish-style on a griddle called la plancha. But you'll

also get a choice of four sauces to go with any of his dishes–vierge, a French

sauce made with cream, butter, and artichokes; a crushed chickpea sauce; a

pineapple tamarind; and the chili garlic.

As Koketsu indicates, the seasonings that now characterize modern American

cuisine may have started out tentatively back in the 1980s with the addition of

a little more garlic, a touch of cayenne in a cream sauce, and the use of

tropical fruits (remember nouvelle cuisine's faddish use of kiwi fruit on every

plate?). But encouraged by inventive chefs in the so-called " New American

Cuisine " movement who boldly went deeper into the regional cookery of the South

and

West–as opposed to the straitjacket of less spicy Eastern and European food–

everybody eventually got a toe or foot on the bandwagon, and salsa was an easy

way to begin.

" When I first began cooking professionally, it was very French with lots of

cream sauces, " says Bliss's chef Martorella. " My Italian background had some

spices, especially in winter, but over the last decade the changes in American

flavors and tastes have been dramatic: Hot is no longer the predominant flavor,

along with sweet and sour. I go to Asian markets to get my fresh chiles, and

I make my own chili powders. By 1991 I started using my classic French

training and techniques along with these ingredients, and I've noticed that the

current generation of Americans–who love to go out to eat–have grown up with

hot

and spicy flavors I never knew about when I was growing up. And they don't go

to Europe as much for the food as they now do south of the border. "

As with all of these upscale American chefs, Martorella warns against

overpowering the honest flavors of ingredients. " I think the difference between

our

cooking and what you'll find in the Southwest is that we use heat and spice

with more subtlety. I just want my guests to feel a little heat and bite on the

tongue. I don't want to blank out their palate so they don't taste the other

flavors. "

It's hard to say whether the American palate will gain more and more

tolerance for more and more heat, but you can be sure that the most celebrated

American chefs are going to be pushing the envelope in the years to come, with

salsa

as their main medium.